Black Pepper Crusted Roast Beef
Serving Size / Yield
- 1 6 lb. roast beef, patted dry with paper towel
- 2 Tbs. salt
- 3 Tbs. freshly ground black pepper
- 1/2 Tbs. garlic powder
- 1 Tbs. peanut oil
After patting the beef dry, liberally season with the spices, making sure that all sides are very well coated. For best results, allow the rub to sit in the meat for at least 2 hours. Keep refrigerated while it sits. Before cooking, remove the meat and allow to fully come to room temperature.
Preheat the oven to 275 degrees. In a large oven-safe Dutch oven, heat the oil until it's about to smoke and very shimmering. Brown the meat for about 2 1/2 minutes per side. This is what forms the crust, so you want to make sure the pan is hot enough. If it isn't, the meat will absorb the oil and the spices will slide off.
Once browned, place the Dutch oven into the oven with the fat side up. Roast for 40 minutes per pound.
Once it has reached the desired doneness (use a thermometer), remove from the oven and tent with foil. Allow to sit for 10-15 minutes. Slice as needed.